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How to distinguish between good and bad bananas

How to distinguish the quality of bananas from a distance: bananas are yellow when seen from afar, and they are very good-looking. But some are bluish in yellow; some are white in yellow; others are dark orange; the bluish and whitish ones are probably not ripe, and the dark orange ones are overripe. It tastes good or orange.

Appearance: first, observe the appearance of the banana. Fresh bananas should show a bright yellow, smooth skin, no obvious spots or scars. Avoid bananas that have black spots, wrinkles or broken surfaces, which may be signs of overripe or damaged bananas. Color: the color of a banana can reflect its maturity. Turquoise bananas indicate that they are not yet ripe, have a hard taste and may have an astringent taste.

Carefully check the banana color good banana is more glossy, and is a golden luster. There are also some bananas whose skins are turquoise because the bananas are not yet ripe, which does not affect the quality of the bananas. Although the luster of bananas is very important, it does not mean that the gloss is as perfect as possible, because it does not rule out that some bananas are ripened. Observe the banana skin as good as the banana skin, there is no damage to the skin.

Bananas are distinguished by their appearance, color, texture and smell. Appearance is the first element to distinguish between good and bad bananas. A good banana should look intact with no obvious flaws or cracks. If there are black spots or soft parts on the surface of a banana, it is likely to be a sign that it is overripe or has begun to rot, and such bananas are not suitable for purchase or consumption.

Observe the appearance: naturally ripe bananas have no obvious traces of artificial intervention in appearance, such as chemical residues or abnormal color changes. Ripening bananas may be abnormal on the surface, such as uneven color distribution or too golden. Identify banana scars: naturally ripe bananas form natural banana scars during growth, and these scars are usually shown as small black spots.

Vision: bananas wear a yellow coat, like a curved moon. Touch: gently touch, the surface is smooth and delicate. Hearing: peel off with a "hiss" to reveal the milky flesh. Sense of smell: close to a smell, a faint fragrance, come to the nostrils, let people drool. Taste: can not help a bite, the mouth is full of pulp, soft, sweet Jin Jin, really endless aftertaste.

How to identify ripening bananas

Look at the surface to identify ripening bananas when you buy bananas, you can look at the banana surface. If there are pockmarks on the banana surface, it means they are their own mature bananas. If there are no pockmarks on the banana surface, it means that these bananas are artificial ripening bananas. Because artificial ripening, the use of more chemical drugs, it can not let the banana surface pockmarked.

Look at the surface to identify ripening bananas: when you buy bananas, you can look at the banana surface. If there are pockmarks on the banana surface, it means they are their own mature bananas. If there are no pockmarks on the banana surface, it means that these bananas are artificial ripening bananas, because artificial ripening, the use of more chemical drugs, it can not let banana surface pockmarked.

Pinch, naturally ripe bananas, pinch soft, if the skin looks ripe, but pinched very hard, then such bananas may be ripening. Observe the banana skin, the banana skin is generally intact, and the color is natural, mature yellow, with a little green, if the color is uniform, all golden yellow, then it may be artificial ripening.

Touch hardness. Generally natural mature bananas, the skin will turn yellow, the middle is calculated, ripe evenly, the color will not be very uniform. If the banana is a little hard in the middle, do not buy this kind of banana, may have added ripening agent. Look at the plum blossom spots on the bananas. The more plum blossoms, the sweeter they are. Don't give up on other people's ugliness. In fact, a lot of fruits are purer, more natural and sweeter. Smell the banana.

1 minute to identify poisonous fruit

1. Explosive watermelons: large watermelons covered with melons and vines explode one by one before they are ripe, some are torn apart, some are made like a flower. Some melon farmers and experts have pointed out that the application of swelling agent by melon farmers is the reason for exploding melons.

2. Ten persimmons are ripened by yeast, the sweetness decreases and may be poisonous. How to identify it? Choose a large, brightly colored persimmon with no spots, no damage and no cracks.

3. When selecting waxed fruit, you can wipe the surface of the fruit with your hand or napkin. If you can wipe a faint red, it is likely to be industrial wax. The staff of the quality inspection department said that edible wax and industrial wax are not easy to distinguish with the naked eye, and the fruit is washed with salt water before eating, or simply peeled before eating.

4. Banana ammonia water to accelerate ripening. The banana ripened with ammonia or sulfur dioxide has a yellowish skin, but the flesh is stiff and not sweet. The grapes turn purple with ethephon. This kind of grape has uneven color, less sugar, less juice and light taste, so it is harmful to the human body for a long time. Soak longan in sulfuric acid to change color. The longan soaked in sulfuric acid or acid solution is particularly bright in color. This longan burns the digestive tract and is prone to colds, diarrhea and a strong cough.